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The Best Pumpkin Muffins

My pathetic morning performance is well documented: I can barely function before 9am. Too bad that having kids not only means you’re awake far, far before 9am, but that you have to make sure people are dressed, fed, and placed in a school-type environment. I’m always on the lookout for recipes that I can pull together the night before and assemble in the morning without having to think too hard. If you prep these delicious pumpkin muffins the night before, they’ll be on the table ready to eat within 20 minutes. Not bad. And did I mention portable?

You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.

Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.) Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.

You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.

Comments (22)

Any idea the number of carbs in one of these? My little grandson is diabetic (the other little one is allergic to eggs so this is perfect) and really wanted one at Thanksgiving but don’t know how to calculate the carbs from the recipe. They turned out great and we’re a hit for all.

I made these muffins this morning and they actually ARE they best pumpkin muffins ever!! I did sprinkle the tops with walnuts, and dipped in the sugar and cinnamon as suggested, and they are out of this world!! So moist, just the right amount of spice….thank you so much. I see a lot of these in my future.

I followed the recipe and put in 1 Tbsp of baking powder. I got exactly 24 muffins. And they are fabulous! I did as suggested and topped with walnuts before baking and then dipped in the butter and cinnamon/sugar after they came out. What a hit.

I just made these, instead of flour I used a half and half mix of almond meal and gluten-free flour—they are DELICIOUS. I’ve made many pumpkin things before, but these are subtle. I didn’t have ginger, so i added 1/2tsp of pumpkin spice instead. They’re moist, light, and really good. The oil I used was coconut oil–cant taste the coconut, but it makes the texture more moist. HIGHLY recommend these!

This is an easy to follow recipe. I used everything according to the recipe except for the optional pecans. I did, however, add raisins. It worked better than I imagined. These muffins are surprisingly moist AND delicious. Will definitely make them again!!!

hi, I made these today for my kids for their school lunches. I was so surprised and happy to see there isn’t any egg in the recipe as my son is anaphylactic to them. I guess its the pumpkin that acts like the binder like the egg. I doubled the recipe to have lots for the week it made 24 muffins and 2 small loaves. Easy recipe to follow. I just had one now with a cup of tea and Im trying to stay away from having another one. moist, dense and just sweet enough I was a bit nervous cause there was a lot of sugar but it was perfect. Thank you and i will make again.